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In wheat (Triticum aestivum L), high molecular weight glutenin subunits (HMW -GS) are synthesized by the loci Glu-A1, Glu-B1, and Glu-D1 on the long arm of group 1 chromosome, and their variants play a significant role in the functional properties of flour; hence dough properties and tortilla quality. This study was conducted to understand the effects of HMW-GS on dough properties and tortilla quality using 40 different wheat lines from two different locations; Texas Agrilife Experiment Station at McGregor, and at Castroville, Texas, in 2010.
Wheat lines in which one or more of these loci were absent (deletion lines) and non-deletion lines were used. Flours were evaluated for insoluble polymeric protein (IPP) content and mixograph properties. Dough properties; compression force, stress relaxation test, and dough extensibility, were determined using a texture analyzer. Tortillas were produced by hot-pressed method and evaluated for physical properties and textural change during 16 days of storage.
Flour from deletion lines had lower average IPP content (38.4%) than non-deletion lines (41.9%). Dough from deletion lines were more extensible (44.8 mm) and required lower equilibrium force from stress relaxation test (4.91 N) compared to non-deletion lines (34.2 mm, and 6.56 N, respectively). Deletion lines produced larger diameter tortillas (177 mm) than non-deletion lines (165 mm) and had lighter color (L* = 82.3) than tortillas from non-deletion lines (L* = 81.0). Most of the deletion lines interestingly produced tortillas with acceptable flexibility scores on day 16 of storage (>= 3.0). Flour IPP content (r = -0.57) and equilibrium force (r = -0.80) were negatively correlated with tortilla diameter, but positively correlated with 16 day flexibility scores (r = 0.72, and r = 0.68, respectively). In general, deletion at Glu-A1 or Glu-D1 or presence of 2+12 instead of 5+10 allelic pair at Glu-D1 locus produced large diameter tortillas, but with poor day 16 flexibility. However, combination of 7+9 at Glu-B1 locus with deletions at Glu-A1 or Glu-D1 or 2+12 at Glu-D1 consistently produced tortillas that had large diameter and retained good flexibility scores during 16 days of storage. The results indicate the presence of 7+9 at Glu-B1 may play a crucial role in selection of wheat varieties for tortilla making.